Pressure cook/boil cubed potatoes, cauliflower florets, peas and carrots.

Once done, drain out the water and mash them.

Heat a pot. Once hot, add butter.

Add the finely chopped onions. Cook till translucent.

Add ginger-garlic paste and green chilli. Cook till the raw smell fades.

Add the capsicum and cook for 3-4 minutes.

Add tomatoes and press down on the tomatoes while cooking. Cook till the oil starts to separate.

Add salt, red chilli powder, coriander-cumin powder and pav bhaji masala. Cook for 2-3 minutes.

Add the boiled and mashed vegetables. Pour some water and mix well.

Let it boil until it attains a think consistency. Adjust masala according to taste.

Add lemon juice and mix well.

At the end, add kasuri methi.

Garnish with coriander and serve with toasted bread.